18 September 2013

If you have never tried nor heard of burrata, you are in for a treat. Originating in Italy in Puglia, burrata is a fresh cheese that is closely related to mozzarella. To make it, a piece of newly formed mozzarella is stretched into a flat sheet and used to form a pouch. It is then filled with fresh cheese curds, “topped off” with heavy cream, and sealed. The result is about as rich a cheese as one could ever imagine.

Indigo Rose Heirloom tomatoes

For those of you who follow these pages you will know that working 6 days a week does not stop More Than Burnt Toast from having fun and enjoying all that the valley has to offer. On my recent day off I ventured down to the Penticton Farmer market. I found these special "Indigo Rose" heirloom tomatoes at the Penticton Farmers market and had to make something special to highlight their sundrenched flavour. Enter burrata and fresh basil for a simple and yet satisfying salad. A boost from a light balsamic dressing that compliments the delicate flavour of the tomatoes and creamy burrata and you will be in heaven. Of course if you do not come across burrata you can substitute fresh mozzarella. On another note this salad is perfect with pasta too.

Penticton Farmers Market

I can most often find burrata on my weekly journey to my hometown "foodie mecca" our local Italian grocers. This past year Valaroso expanded and upgraded and along with that they introduced whole new lines of pastas, sauces, and ingredients that leave me weak in the knees. When I am searching for fresh ricotta, morel mushrooms or figs this is my "go to" place to find those longed for ingredients to add excitement to my dining room table. Italians are known for taking ‘simple’ dishes and basic ingredients to the height of perfection. Please check out my other tomato recipes before these harbingers of summer are gone for the season.

Once you are ready to serve, layer the spinach onto a serving platter or individual plates.

Arrange the tomato mixture on top of the spinach and evenly distribute the burrata over the tomatoes.

Garnish with fresh basil and season with sea salt and pepper. Grab a glass of wine, and enjoy this simple salad.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I'm going to be on the look out for burrata. I've heard of it but have not had it nor seen it. With so many Italian markets in the Chicago area, it has to be available. I've been calling those plum heirloom tomatoes but like the real name much better.

Thanks for posting about the Penticton Farmer's Market. I hadn't heard much about it in the 18 years I've been in Kelowna but recently I've heard some marvellous things. Looking forward to checking it out soon.

I have never tried burrata and have looked for it at the farmer's market with no luck. It might be one of those things that I will have to wait until I'm in Chicago next time to try. I love the beautiful Italian markets there. Great photos, Val.

Your dedication to the craft is admirable. I had such a busy week last week and made nothing in my own kitchen! I haven't seen the inside of a supermarket let alone a farmer's market this week. I am humbled!

Good for you making the best of the end of tomato season. I was at a farm stand yesterday and the local tomato bins were almost empty with a few rapidly-softening tomatoes in the mix. They said they were the last of the seasonal tomatoes. These end-of-year tomatoes are the best for making sauce, so I'm doing a nice, saucy chicken dish this week.

I have had burratta a few times when I can get it. I have often found it disappointingly sharp. Or maybe I'm a little weireded me out by the liquid center. I had been so excited to try it, but once I did, I think it just wasn't' my thing. Just give me a soft ball of freshly-made mozzarella.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.